1 1/2 sticks unsalted butter
1 cup superfine sugar
1 1/2 cups self-rising flour, sifted
1 Tbs dried culinary lavender, roughly chopped
1/2 tsp vanilla extract
2 Tbs milk
1/2 cup confectioners' sugar, sifted
1/2 tsp water
Fresh Lavender flowers
Preheat the oven to 350°F. Lightly grease and flour a deep 8-inch round pan with a removable bottom. Cream the butter and sugar in the mixing bowl until light and fluffy, then add the eggs, one at a time, beating well after each addition. Fold in the flour, chopped lavender, vanilla extract and milk.
Spoon the batter into the prepared pan and bake for 1 hour. Let stand for 5 minutes, then turn out onto a wire rack to cool.
Mix the confectioners sugar with the water until smooth. Pour the icing over the cake and decorated with a few fresh lavender flowers.